Published in The Los Angeles Times – May 13, 2009 Pots de Crème takes its name from the petits pots in which the lightly set custard is baked and served. In my recipe the traditional French dessert is composed as a trio of three chocolates – white, milk, dark – each accessorized with the identical [...]

By freezing and then partially thawing extra virgin olive oil, three-star chef Gérard Passédat of Le Petit Nice in Marseille transforms EVOO into a soft but very much solid topping that can be used like table butter. You can spread it over toast, cut it into cubes to scatter over  hot potatoes or place thin slices [...]

‘Twas the night before Halloween and I was at the local Tesco Express, taking full advantage of a 2-for-70p offer on Crunchie bars. These were to be bestowed 24 hrs hence upon the local elves.  True, my wife and I did not greet a single costumed trick-or-treater at the door of our Islington flat over [...]

My desire to make homemade, hand-cut, skin-on, twice-fried chips fades with every passing day of my new life in the roast potato paradise that is the United Kingdom of Great Britain and Northern Ireland. As much as I love chunky “fries”, I can’t justify the greasy mess and lasting pong of deep-frying potatoes when I could be [...]